My thought was to use some sort of a deflector plate above the coals to prevent the hot hot spot. And use it mostly for crisping chicken and also the snacks like burgers and dogs. Maybe the bacon wrap dogs as well.

You can leave coals in the lighting can (which I did) or remove the can to allow the to spread out.

Advantage of leaving them in the starter is that you can easily create 2 temperature zones and also for a single guy like me, I can use less charcoal.

Tonight I plan on doing my first pizza on the Que. I make a pretty mean pizza (many of my friends brag on them saying they are the best they have ever had). Just never did one on a Que.

For this the starter can will also stay in and more coals will be used in hopes to achieve temps of closer to 500 degrees. Just a little worried how well the toppings will melt since opening the grill will release all the top heat. However, I did notice yesterday that after removing the lid and replacing it, it took only seconds for the internal temperature to get back to normal.